![]() Scroll down to my printable recipe card below to get this easy snack recipe. If you're a snack lover late at night you may also enjoy, my Baked Caramel Corn, Slow Cooker Cinnamon Coated Candied Nuts, Roasted Pumpkin Seeds, and Italian Roasted Chickpea recipes. This delicious irresistible snack was inspired by my friend Renee, whose an amazing food stylist and artist (you can find the original recipe here at Kudos Kitchen ) her sugared pretzel sticks looked so delicious they had me drooling. Let stand uncovered until puffed, about 25 minutes. which even included gift-giving free labels to print off.Ĭheck out this simple coating and the several variations you can add to this recipe below. Transfer sticks to prepared baking sheets, leaving at least 2 inches between them (8 per pan). If you love food gifts these pretzels are perfectly packed in holiday gifting bags, boxes, tins, and pretty jars, you may remember my Mason Jars Food Gifts Ideas. They’re great for road trips and pack easily for mailing but once you eat one and you can't stop they really are irresistible. These are so easy and bake within 25 to 30 minutes, cool and you're going to love how this makes the whole house smell not to mention the anticipation you will have to eat them. This buttery cinnamon sugar pretzel has a similar flavor coating to those buttery soft pretzels you find in the mall but these are crunchy pretzels and super addicting to stop eating them.īesides being delicious, addicting, and easy, they're pretty economical since you can find bags of pretzels reasonably priced at most dollar stores. Just about any shaped pretzel can be used, we picked sticks style because the kids absolutely love them. Ready in 30 minutes, this quick pretzel snack recipe is loved by both adults and kids and is great for that for hosting parties, holidays, and especially for gift giving. ![]() Store in an airtight container for up to 1 week.With just 4 ingredients these Baked Cinnamon Sugar Pretzel Sticks are the perfect sweet and salty snack for parties, plus all cinnamon lovers will love these buttery crunchy fall flavor-coated pretzels. Transfer to a cooling rack for at least 20 minutes before serving. Bake until golden brown in color and hard, approximately 55 to 60 minutes. Remove the pretzels back to the sheet pan, brush with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Gently place 6 to 8 pretzels at a time into the water for 30 seconds. Cover the dough not being used with a slightly damp towel to help prevent drying out. Roll out each piece of dough into a 14 to15-inch long stick and place on the sheet pans, 1/4-inch apart. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 1-ounce portions, approximately 36 pieces. Place enough water into a large roasting pan to come 1/3 of the way up the sides of the pan and bring to a boil over high heat. Line 4 half sheet pans with parchment paper and lightly brush with the vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. ![]() Change to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, approximately 4 to 5 minutes. Add the flour and, using the dough hook attachment, mix on low speed until well combined. Allow to sit for 5 minutes or until the mixture begins to foam. Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. ![]()
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